Measurement: Glycosidase, ie glucose amylase (EC3.2.1.3), also known as γ-amylase, is an outer type glycide Enzyme, it hydrolyzes α-1,4 glycoside bonds and α-1,6 glycosid keys from the non-reducing end of the starch, and the starch is completely hydrolyzed into glucose, and therefore widely used in alcohol, liquor, antibiotics, amino acids, organic acids, In industries such as glycerol, starch sugar, is one of my country's important industrial enzyme preparation.\u0026 NBSP;
As determined: Sugarized enzyme hydrolysis soluble starch to generate glucose, generate a red-brown compound with 3,5-dinitrophyl salicylic acid, with maximum light absorption at 540 nm, within a certain rangeThe amount of reaction liquid color is percent of glucose is proportional to the amount of glucose, and the viability of the calculated glycosidase can be determined.\u0026 nbsp;
Self-helicable experimental supplies and instruments: balance, low temperature centrifuge, visible spectrophotometer, 1 ml glass cuvette, constant temperature water bath.\u0026 nbsp;

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